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Potluck Success and Pneumonia

March 19th, 2017 at 05:05 am

Yesterday at work our department had a St Patrick's Day potluck. My contribution was a pot of soup. I made a batch of Alton Brown's Lentil soup- which I have tweaked slightly- and absolutely love. It is filled with lentils, vegetables, spices and I add cilantro, which adds an extra layer of numminess! When lunchtime came, the soup was a hit- all the ladies asked for the recipe- which is always such a compliment! I am relieved when whatever I bring to potlucks is enjoyed by all!!

This morning the hub was not feeling well at all, so we went to urgent care-- his symptoms and vitals were such that they sent us to the ER...where we spent NINE hours- 5 waiting, and 4 in the ER department having tests run...turned out to be pneumonia. Poor guy. By the time we left, the pharmacies were all closed, so he wont start his antibiotics until tomorrow.

Hopefully, he will feel much better by Wednesday, when he has to head back to Alaska again.

6 Responses to “Potluck Success and Pneumonia”

  1. MonkeyMama Says:

    Can you share your recipe? It sounds great!

  2. creditcardfree Says:

    That sounds like awful service in the ER! I hope your husband feels far better soon.

  3. CB in the City Says:

    That's the trouble with ER's -- they take so darn long! Last time I was there I devoted a whole day to the process and found out nothing.

  4. Thrifty Ray Says:

    Sure Monkey Mama- here you go!

    Alton Brown's Lentil Soup


    2 tablespoons olive oil
    1 cup finely chopped onion
    1/2 cup finely chopped carrot
    1/2 cup finely chopped celery
    2 teaspoons kosher salt
    1 pound lentils, picked and rinsed
    1 cup peeled and chopped tomatoes (I substituted a can of Rotel)
    2 quarts chicken or vegetable broth
    1/2 teaspoon freshly ground coriander
    1/2 teaspoon freshly ground toasted cumin
    1/2 teaspoon freshly ground grains of paradise (I ordered this from Amazon)
    (My addition - Cilantro - I cut fresh cilantro and serve on top)

    Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.

    Recipe courtesy of Alton Brown, 2006

  5. MonkeyMama Says:


  6. FrugalTexan75 Says:

    That recipe sounds so good! Sorry DH was sick.

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